Cold Shrimp And Vegetable Spring Rolls with Cashew Dippin
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Yield: 1 servings Ready in 1 hours
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Cold Shrimp And Vegetable Spring Rolls with Cashew Dippin Preparation
MMMMM--------------------------GARNISH------------------------------- Coriander sprigsMMMMM------------------FOR CASHEW DIPPING SAUCE----------------------- 1 c Unsalted roasted cashews; -(about 1/4 pound) 1 tb Vegetable oil 3/4 c Plain yogurt 2 Garlic cloves; minced 1 tb Fresh lemon juice; or to -taste 1 tb Soy sauce; or to taste Cayenne to taste *available at Asian markets In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces. In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste. Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled. Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce. To make cashew dipping sauce: In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups. Makes 24 hors doeuvres. Gourmet September 1994
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